"Devils" are very acceptable breakfast dainties for the masculine portion of the household, and are a capital way of using up carcasses of game especially. Almost everything may be devilled, fish being extremely nice for such as like these dishes. Where these dishes are much in request it is well to keep a "devil pepper," made by mixing together a teaspoonful each of cayenne and salt, with the same of freshly ground black pepper. If you are going to devil small things, such as flaked fish, prawns, etc., melt a little butter in a pan, dust whatever you are going to use with this pepper pretty thickly, and lay it into the melted butter with a tiny squeeze of lemon juice or chilli vinegar; stir it all well together and serve on very hot biscuit-crisp fingers or squares of fried bread liberally dusted with the above pepper and, if liked, a little minced chives.
For devilled fowl, pigeon, or game of any kind, divide the remains of any cold cooked bird into neat pieces, score each piece two or three times to the bone, dip in oil or liquefied butter, dust pretty thickly with mustard flour and the devil pepper, and broil over a sharp, clear fire, basting it lightly with a few drops of liquefied butter as you broil it. If preferred, made mustard can be used instead of the butter, putting little pieces of the latter over it at the last; or curry powder may replace the mustard altogether.